Nellikka Arachukalakki

 

During summer season my grandma used to store raw mangoes lemons and Gooseberry (nellikya)  in salt water in large containers called Bharanis preserved and stored safely in store room which for the whole year  used for variety of pickles and also  variety of coconut chutneys . As kids we were not supposed to touch these Bharanis without elders around there was list of instructions given before opening these bharanis as it has to be preserved for whole one or more year without spoiling it. 

 This is a recipe like a chutney served with rice or dosas. On the day of dwadashi ie the next day of Ekadashi (fasting is observed on this day) it was prepared with nellikka, coconut . Arachukalakki  in malayalam means grinded and mixed. Grandma used to prepare this in the traditional stone grinder it had a different aroma and taste which we won’t get it in electrical mixers and grinders. It goes well with any mooloshyams…..

 

Ingredients:

 

Nellikka (salted from preserved Bharanis) - 2big nos

Sour curd 2 or 3tbsp

Curry leafs few

Coconut grated 1/2cup

Coconut oil

Rai a pinch

Jeera a pinch

For Tadka

Rai 1tsp

Red chilly 3no

Salt to taste if needed 

Method:

Grind all the ingredients. Once mixed add rest items and just mix in mixer. It should not be a smooth paste. Last add a tsp of coconut oil over it. Its consistency is bit flowing as it combined with rice or dosa.